Effect of High‐Molecular‐Weight Glutenin Subunit Allelic Composition on Wheat Flour Tortilla Quality

Abstract

Wheat cultivars possessing quality attributes needed to produce optimum quality tortillas have not been identified. This study investigated the effect of variations in high‐molecular‐weight glutenin subunits encoded at the Glu‐1 loci (Glu‐A1, Glu‐B1, and Glu‐D1) on dough properties and tortilla quality. Flour protein profiles, dough texture, and tortilla physical quality attributes were evaluated. Deletion at Glu‐D1 resulted in reduced insoluble polymeric protein content of flour, reduced dough compression force, and large dough extensibility. These properties produced very large tortillas (181 mm diameter) compared with a control made with commercial tortilla wheat flour (161 mm). Presence of a 7 + 9 allelic pair at Glu‐B1 increased dough strength (largest compression force, reduced extensibility, and small‐diameter tortillas). Deletion at Glu‐A1 produced large tortillas (173 mm) but with unacceptable flexibility during storage (score <3.0 at day 16). In general, presence of 2* at Glu‐A1, in combination with 5 + 10 at Glu‐D1, produced small‐diameter tortillas that required large force to rupture (tough texture). Presence of 2 + 12 alleles instead of 5 + 10 at Glu‐D1 produced tortillas with a good compromise between diameter (>165 mm) and flexibility during storage (>3.0 at day 16). These allele combinations, along with deletion at Glu‐D1, show promise for tortilla wheat development.

Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality

“…However, individual deletion of specific HMW-GS seems a promising way to develop outstanding tortilla quality with good extensibility and shelf stability. 36 In the current study, partial HMW-GS deletions at Glu-B1 and Glu-D1, lines 16 (2*, 17+_, 5+_) and 15 (2*, 17+_, 2+12), showed good overall CSB quality traits and the highest total score (65.0 and 60.8 respectively), with good texture and acceptable internal structure and appearance.…”

Allelic Composition of HMW-Glutenin Protein and Their Relationship With Quality of Wheat

“…The high allele polymorphysms at each locus for storage proteins were identified ( (Knežević et al, 1993;Novoselskaya-Dragovich, 2015). The composition of glutenin alleles, i.e, composition of encoded HMW-GS are in relationship with technological quality properties (Jondiko et al, 2012;Knezevic et al, 2016a), dough making quality and baking quality of wheat flour (Menkovska et al, 2002;Li et al 2010). The previous studies showed that Glu-D1 locus have significant influence to rheological and bread making quality.…”

Effect of wheat quality traits and glutenin composition on tortilla quality from the USDA Southern Regional Performance Nursery

“…There are three methods to produce tortillas: hot-press, die-cut, and hand-stretched; however, more than 90% of total tortillas are produced using the hot-press procedure (Bejosano & Alviola, 2015). Large diameter, softness, long shelf life with stable flexibility, and greater opacity are the desirable criteria of the hot-press processed tortilla (Jondiko et al, 2012(Jondiko et al, , 2016Waniska et al, 2004).…”

“…High molecular weight glutenin subunits (HMW-GS), the major contributor to functionality of the gluten network in the dough, significantly affected wheat product quality (Jondiko et al, 2016;Rasheed et al, 2014). Several studies used partial deletion of HMW-GS to balance the elasticity and extensibility of dough to produce good quality tortillas with both large diameter and long shelf life (Jondiko et al, 2012;Mondal et al, 2008;Tuncil et al, 2016), which seems a promising approach to breed-specific wheat lines for tortilla production.…”